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Thai Rice Noodle Salad https://www.metro.ca/userfiles/image/recipes/salade-nouilles-riz-a-la-thai-10576.jpg PT10M PT15M PT25M
Place Campbell’s broth in a large saucepan with a tight-fitting lid and bring to a boil.Add rice stick noodles, remove from heat, cover and cook until most the liquid is absorbed and the noodles are tender, about 5 minutes.Set aside and let cool for 10 minutes.In a medium bowl, combine shredded cabbage, matchstick carrots, cilantro, basil and green onions. Set aside.In a blender, combine ingredients for dressing and mix until creamy.Add water to thin, if necessary.To assemble, mix half of the dressing with the noodles in a serving bowl.Add prepared vegetables and herbs, stirring gently to combine.Taste test and add more dressing if needed or desired.Garnish with roasted peanuts, extra cilantro and a few lime wedges.Tip:For a vegetarian recipe, try with Campbell's ready to use vegetable broth.
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2 cups (500 mL) Campbell's ready to use chicken broth 2 cups (500 mL) rice stick noodles 1 1/2 cup (375 mL) shredded red cabbage 1 cup (250 mL) julienned carrot, cut into matchsticks 1/2 cup (125 mL) cilantro, chopped 4 Thai basil leaves, minced 1/2 cup (125 mL) green onions, cut at a bias 1/2 cup (125 mL) dry-roasted unsalted peanuts, chopped 4 lime wedges for a garnish dressing: juice from 2 limes 1/4 cup (60 mL) all-natural creamy peanut butter 3 Tbsp. (45 mL) tamari 2 Tbsp. (30 ml) honey 1 tsp. (5 mL) toasted sesame oil 1 tsp. (5 mL) olive oil water to thin
Thai Rice Noodle Salad

Thai Rice Noodle Salad

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6
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    Campbell's ready to use chicken broth
  • 2 cups
    (500 mL)
    rice stick noodles
  • 1 1/2 cup
    (375 mL)
    shredded red cabbage
  • 1 cup
    (250 mL)
    julienned carrot, cut into matchsticks
  • 1/2 cup
    (125 mL)
    cilantro, chopped
  • 4
    Thai basil leaves, minced
  • 1/2 cup
    (125 mL)
    green onions, cut at a bias
  • 1/2 cup
    (125 mL)
    dry-roasted unsalted peanuts, chopped
  • 4
    lime wedges for a garnish

  • dressing:

  • juice from 2 limes
  • 1/4 cup
    (60 mL)
    all-natural creamy peanut butter
  • 3 Tbsp.
    (45 mL)
    tamari
  • 2 Tbsp.
    (30 ml)
    honey
  • 1 tsp.
    (5 mL)
    toasted sesame oil
  • 1 tsp.
    (5 mL)
    olive oil

  • water to thin
Imprimer ma sélection

Preparation

Place Campbell’s broth in a large saucepan with a tight-fitting lid and bring to a boil.

Add rice stick noodles, remove from heat, cover and cook until most the liquid is absorbed and the noodles are tender, about 5 minutes.

Set aside and let cool for 10 minutes.

In a medium bowl, combine shredded cabbage, matchstick carrots, cilantro, basil and green onions. Set aside.

In a blender, combine ingredients for dressing and mix until creamy.

Add water to thin, if necessary.

To assemble, mix half of the dressing with the noodles in a serving bowl.

Add prepared vegetables and herbs, stirring gently to combine.

Taste test and add more dressing if needed or desired.

Garnish with roasted peanuts, extra cilantro and a few lime wedges.

Tip:

For a vegetarian recipe, try with Campbell's ready to use vegetable broth.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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